Basil Parmesan Pesto

"Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time."
 
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photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by Ruth L. photo by Ruth L.
photo by JustJanS photo by JustJanS
Ready In:
5mins
Ingredients:
5
Yields:
1/4 cup
Serves:
8
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ingredients

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directions

  • In a food processor, pulse the Basil, Pinenuts & Garlic.
  • Add Olive Oil in a stream til mixed.
  • Add Cheese, salt & pepper then pulse till mixed.

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Reviews

  1. I chose this recipe because I happened to have 1/3 cup of pine nuts and this recipe has never been reviewed. I toasted my pine nuts and only used half the 1/3 cup of oil I had measured out. This gave me a spreadable consistency which will be perfect to freeze, then add in a little more oil when I use the pesto. The flavour is wonderful and it was a great way to use up some of my basil. Thanks for posting!
     
  2. My garden is going great this year and my basil is off the charts. Freeze it up and share some with my friend who also has a garden (love swapping fresh produce/herbs). Thanks for a great recipe!
     
    • Review photo by ColoradoCooking
  3. Yummy pesto. I substituted walnuts for the pine nuts b/c that's what I had on hand. And fresh basil from my little sister's garden. Thanks sis! ; ) (Photo: 1 c. Dreamfields low carb pasta, 1 serving basil walnut pesto, 1 chicken breast)
     
    • Review photo by Ruth L.
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Tweaks

  1. Nut exchange.
     

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